Easter Egg Chicks – Easter Appetizer


Easter Egg Chicks – Easter Appetizers

Course Appetizer
Cuisine American
Author Catherine’s Plates


  • equipment to boil eggs


  • 6 hard boiled eggs, peeled
  • 3 TBS mayonnaise
  • 1 tsp mustard
  • 1/8 tsp salt to taste
  • 1/8 tsp black pepper to taste
  • 12 whole black pepper corns
  • 1 carrot. peeled (you will need 2 slices only from carrot)
  • lettuce or bunch parsley, for bed


  • Slice a thin layer off the bottom of eggs (large end). Slice off 1/3 of the small end of egg. (This will serve as the cap of the chick)
  • Remove the hard yolks from the tops & bottoms of egg whites and place into a small bowl. (Be careful not to break the whites.) Place the whites on a plate.
  • In a medium bowl mix together yolks, mayonnaise, mustard, salt & pepper. Adjust salt & pepper as needed. You will want your mixture to be somewhat firm, not to loose.
  • Spoon the mixture into the large portion of egg whites making a mound at the time to make the face of the chick.
  • Place 2 peppercorns into the mounded mixture for the eyes.
  • Cut the carrot slice in half. Cut the half into halves and so on until you have 8 little triangles. Fit each triangle into the yolk below the eyes to create the nose.
  • Top the mounded yolk mixture with the small egg top. Serve them on a platter filled with lettuce or fresh parsley to hold them up. Enjoy.